7 Best Rated
Dishes with Linguine

One of Italy's all-time favorites, linguine allo scoglio, often also dubbed linguine ai frutti di mare is a typical southern Italian seafood dish or piatto di mare. Back in the 1980s in the wider Neapolitan area, as well as along the entire southern Italian coast, there was reportedly not a single restaurant that didn't offer some version of such a timeless classic on its menu. This pasta entrée is made with either linguine or spaghetti, and a combination of seafood and shellfish, preferably coming from fresh local catch of the day. Considering seafood seasonality, what Neapolitan and any other scoglio (lit. reef; rock) has to offer varies from month to month, so there is no precise recipe for this dish, and there are countless variations in existence, but the most traditional ones always include clams, mussels, shrimps, and sometimes even calamaretti or baby squids. Pasta allo scoglio is typically flavored with white wine and garlic, and it can be prepared either in rosso or in bianco, meaning in red or white - with or without tomatoes, respectively.Expand

This Italian classic couples linguine pasta with tender lobster meat. The dish starts with a sauce that combines lobster meat and sautéed shallots, garlic, or onions, which are usually deglazed with white wine and finished off with tomatoes. The sauce is served over fresh linguine, and the whole plate is traditionally decorated with shelled lobster.Expand

The simple and nutritious nudle s mákem is a dish consisting of wide, thin wheat pasta that is doused in copious amounts of melted butter, and then dusted with poppy seeds and sugar. Once considered a rich and luscious meal, today it represents a frugal, but a beloved dish that is enjoyed as a sweet main course or a filling dessert. Even though it is usually associated with the Czech Republic, the exact origin of the dish is still unknown, while similar varieties are found in many Central and Eastern European countries under various names. In Austria, a similar dish is known as mohnnudeln, prepared with thick and short potato noodles, while the Serbian version from Vojvodina is called rezanci s makom.Expand

Linguine al cartoccio is a traditional dish originating from Puglia, but it’s popular throughout central and southern Italy. The dish is usually made with a combination of linguine pasta, squid, shrimp, mussels, tomato purée, olive oil, garlic, and parsley. The garlic is sautéed in olive oil until golden, and it’s then mixed with the seafood, parsley, and tomato purée. The pasta is boiled in salted water until al dente, and it’s then mixed with the seafood sauce. The mixture is placed into a baking pan, covered with foil, and baked in the oven for a few minutes. The dish is then served immediately, while hot.Expand

Linguine con le noci is a traditional pasta dish originating from Abruzzo. The dish is usually made with a combination of linguine pasta, garlic, walnuts, olive oil, parsley, and salt. The pasta is boiled in salted water until al dente. The garlic, walnuts, parsley, and salt are beaten into the olive oil with some pasta cooking water. The sauce is tossed with the drained pasta and the dish is served immediately. If desired, add a pinch of chili flakes for a spicy kick.Expand

Spaghetti con pomodori secchi is a simple yet flavorful Italian dish made with just a few key ingredients: sun-dried tomatoes, garlic, olive oil, parsley, breadcrumbs, and spaghetti or linguine pasta. The sun-dried tomatoes provide an intense, tangy-sweet flavor, while garlic sautéed in olive oil forms a fragrant base. Fresh parsley adds brightness, and toasted breadcrumbs are used as a topping, giving the dish a crunchy, nutty texture. The linguine pasta is perfectly coated in this light and aromatic mixture, creating a dish that embodies the essence of Mediterranean simplicity and bold flavors. Variations will include additional ingredients, such as anchovies, capers, pine nuts, tomato sauce, and others.Expand

DATE MUSSELS ARE ENDANGERED AND COLLECTING THEM IS PROHIBITED

Linguine ai datteri is a traditional pasta dish originating from Puglia. The dish is usually made with a combination of linguine pasta, date mussels, dry white wine, garlic, olive oil, oregano, and parsley, while salt is only used for the pasta-cooking water. Garlic is sautéed in olive oil, and mussels are added to the pan and cooked for a few minutes over high heat, with the lid covered. Next, the wine, oregano, and parsley are added to the pan, and the mixture is simmered for a few minutes. It's then tossed with cooked linguine and garnished with chopped parsley. This pasta dish is always served hot. Expand